National Piña Colada Day is the perfect excuse to chase that “getting caught in the rain” feeling — and Texas tiki bars from Houston to Dallas are ready to pour you one with a little umbrella on top
Pour yourself into vacation mode, neighbor, because July 10 is National Piña Colada Day — and there’s no better way to beat the Texas heat than with a frosty blend of pineapple, coconut, and rum. That creamy tropical classic was born in Puerto Rico (which named it the island’s official drink back in 1978), but Texas has embraced tiki culture in a big way, and our bars know how to do it right.
Here’s a fun bit of Lone Star pride to sip on: the founding father of American tiki culture, Ernest “Donn” Gantt, grew up right here in Texas near Waco before heading to Hollywood and inventing the whole umbrella-topped, rum-soaked tiki bar scene. So when you raise a glass on July 10, you’re toasting a tradition with real Texas roots. Here’s where to do it, city by city.
Lei Low — Houston (6412 N. Main St.)
If you want the real deal, start here. Lei Low was the bar that single-handedly kicked off the modern Texas tiki revival when it opened in 2014, and it’s still the gold standard. This dark, intimate, Hawaii-inspired hideaway serves up classic tiki drinks in wonderfully over-the-top glassware shaped like skulls, seashells, and coconuts. It’s the kind of place that transports you a thousand miles from the Houston heat the moment you walk in.
Swizzle & 4 Kahunas — Dallas-Fort Worth
North Texas is having a full-blown tiki moment. In Dallas, Swizzle is a go-to for craft tropical cocktails, while over in Arlington, 4 Kahunas Tiki Lounge has become a local favorite — its signature kahuna painkiller (a piña colada cousin made with rum, coconut, pineapple, and orange juice) is the star of the menu, served in a perfectly dim, island-themed space. Keep an eye out for summer pop-ups, too, like the Beachbum-curated tiki experiences that roll through area hotels each year.
The Modernist & Friends — San Antonio
The Alamo City keeps the aloha spirit alive in creative ways. The Modernist runs “Tiki Trailer Thursdays,” serving tropical drinks out of a turquoise 1960s trailer, and talented bartenders around town at spots like The Brooklynite shake up their own tiki-inspired takes. It’s a scrappier, pop-up-driven scene — which makes finding a great piña colada feel like a fun treasure hunt.
Pool Burger & More — Austin
Austin bars embrace tiki year-round. Pool Burger leans fully into the laid-back island vibe, while spots like the Roosevelt Room, Whisler’s, and drink.well all pour tropical drinks worth seeking out. Whether you want a divey poolside hang or a polished craft cocktail, the capital city has your coconut fix covered.
Galveston Coast — For the Full Beach Experience
Want sand with your sip? Head to the coast. Galveston bars like The Spot serve up tropical drinks with an actual ocean view — and The Spot is famous for its massive, shareable 100-ounce piña coladas. There’s no better way to do the holiday than with your toes near the Gulf and a giant frozen drink in hand.
Or Make Your Own at Home
No bar nearby? No problem. A piña colada is one of the easiest tropical drinks to whip up in your own blender. Here’s the classic recipe to bring the beach to your kitchen.
Classic Frozen Piña Colada
The creamy, dreamy tropical classic — pineapple, coconut, and rum blended frosty cold. Makes two generous glasses.
Servings
2
Get cooking
Ingredients
- 4 fluid ounces white rum
- 3 fluid ounces cream of coconut (such as Coco López)
- 6 fluid ounces pineapple juice
- 1 cups fresh pineapple chunks
- 2 cups ice
- 2 pineapple wedges and maraschino cherries, to garnish
Steps
1
Load the blender: Add the 4 fluid ounces white rum, 3 fluid ounces cream of coconut (such as Coco López), 6 fluid ounces pineapple juice, 1 cups fresh pineapple chunks, and 2 cups ice to a blender.
2
Blend: Blend on high until completely smooth and slushy, about 30–45 seconds 00:45. If it’s too thick, add a splash more pineapple juice; too thin, add a little more ice.
3
Serve: Pour into two chilled glasses and garnish each with 2 pineapple wedges and maraschino cherries, to garnish. Add a little umbrella if you’ve got one — it’s the law on July 10.
